|1/2 cup olive oil (may be half butter)||2 two-ounce cans ﬂat anchovies, undrained|
|8 cloves garlic, chopped||3 Tbs chopped parsley|
1. Heat the oil in a skillet and add the garlic. Reserving ﬁve anchovies for garnish, add the remainder to the oil and cook, stirring, until the garlic is lightly browned and the anchovies have disintegrated.
2. Pour the sauce over hot fritters. Garnish with reserved anchovies.
New York Times Cookbook
[Archie] “But you may just be pleased because it’s corn fritters with anchovy sauce…” ~ League of Frightened Men
[Wolfe] “The back-seat driving of the less charitable emotions often makes me wonder that the brain does not desert the wheel entirely, in righteous exasperation.” ~ League of Frightened Men